Cherry Sorbet With Tarragon
Published April 18, 1998
- Total Time
- 15 minutes, plus freeze time
- Rating
- Comments
- Read comments
Advertisement
Ingredients
½ cup sugar
4 cups pitted fresh or frozen cherries
1 teaspoon ground ginger
1 tablespoon finely chopped tarragon leaves
2 tablespoons lemon juice
Nutritional analysis per serving
25 grams carbs; 99 calories; 2 grams fiber; 1 gram protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a small saucepan, combine the sugar and 1¾ cups water. Bring to a boil and cook until the sugar is dissolved, about 2 minutes. Set aside to cool.
- Step 2
Pass the cherries through a food mill or puree in a food processor and then pass them through a fine-mesh sieve. Discard the solids and place the juice in a large bowl. (You should have about 2 cups.) Whisk in the ginger, tarragon, lemon juice and sugar-water mixture. Freeze in an ice-cream maker according to the manufacturer's directions.
Private Notes
Comments
"Ground ginger"? Does this mean dried, powdered ginger?
This is a wonderful recipe . The lemon flavor came shinning thru. It reminded me of the lemon ice king in Corona , N.Y. I used to visit as a child. I will surely make this again.